Crockpot Buffalo Chicken Loaded Sweet Potatoes

Buffalo Chicken Loaded Sweet PotatoesHappy Tuesday!  I meant to post this recipe for Crockpot Buffalo Chicken Loaded Sweet Potatoes yesterday but things got crazy!  Did you see the eclipse!  I hope you were able to get away from work or school or wherever you were to see it.  It was pretty crazy.  Here in Denver we got to see it 92% complete.  It was a little eerie outside during the fullest point.  I felt like I had sunglasses on because the color seemed off.  We could also feel the temperature drop. And did you get a chance to look at the shadows from the trees?  Way cool!  I guess if you missed it, you can always wait the 7 more years for the next one.  NBD.

Buffalo Chicken Loaded Sweet Potatoes

Crockpot Buffalo Chicken Loaded Sweet Potatoes

How about these Sweet Potatoes!  I may be a little biased but they were delicious!  When I was little, I would love when my mom would have baked potatoes “with all the junk on top” for dinner.  We would have diced ham, turkey, cheese, sour cream, black olives, onion and bacon bits loaded as high as we could on top our baked potatoes.  That was definitely my inspiration for this recipe with a slightly healthier take.

If you’re like me, you can’t seem to force down another grilled chicken breast and sweet potato.  Staying healthy is definitely not easy but this recipe makes enough buffalo chicken to last a couple of days.  Make a burrito or top a salad with it for a quick and easy lunch.  Or just make a couple extra potatoes and have it again!  And did you know that Franks RedHot is Paleo approved?  I put the #%&* on everything!

Crockpot Shredded Buffalo Chicken

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Category: Entree

Cuisine: Chicken

Yield: 4

Crockpot Shredded Buffalo Chicken

Ingredients

  • 4 Chicken Breasts
  • 1 1/2 Cups Franks RedHot Sauce
  • 1 Tbsp. Coconut Oil
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper
  • 4 Sweet Potatoes
  • 1 Cup dairy-free plain yogurt (I like Bellwether Farms )
  • 2-3 Green Onions- sliced
  • 4 Strips of Pork Bacon or Turkey Bacon

Instructions

  1. Spray the inside of the crockpot with cooking spray. Trim chicken and place in your crockpot.
  2. Add in the buffalo sauce, coconut oil, garlic powder and black pepper. Mix well to coat chicken and cover for 4 hours on high or 8 hours on low. Shred the chicken using to forks to pull apart.
  3. Wash and prick potatoes with a fork. Microwave for 8-10 minutes or more until soft inside.
  4. Cook bacon in microwave according to packaging.
  5. Top potatoes with shredded chicken, yogurt, green onions and crumbled bacon.
  6. Enjoy!
http://acopperqueen.com/2017/08/22/buffalo-chicken-loaded-sweet-potatoes/

I would love to hear what you think of this recipe or suggestions on other recipes you would like to see.  Comment below or shoot me a message!

Kate- A Copper Queen

One Pan Sausage & Veggie Skillet

One Pan Sausage Veggie Skillet

 

One Pan Sausage and Veggie Skillet

Dinner Under 3o Minutes

Mondays.  You think you are going to get all organized over the weekend, then it hits you.  Monday, like a slap in the face, it’s here already.  Don’t get me wrong, I love my job.  It’s just the older I get, the shorter the weekend feels and the less I seem to get done.  That’s why I like to have a couple of recipes that have a few basic ingredients and can be whipped together in 30 minutes or less.  This recipe for my One Pan Sausage Veggie Skillet is an easy Paleo friendly, gluten-free and healthy meal.  I love one pan meals not only because they are quick and easy.  The real reason is that I hate dishes.  I’m sure you can relate.

If I do spend my weekend being more productive than watching old Friends reruns, I use this recipe to meal prep for the week.  It is loaded with veggies and will make about 6 meals for the week.   These types on one pan meals reheat well in the microwave and I can make a weeks with of lunches in less than 30 minutes!

One Pan Sausage & Veggie Skillet

One Pan Sausage & Veggie Skillet

One Pan Sausage & Veggie Skillet

Happy Monday!

Again, like most weekends, this one seemed to fly by.  We spent the weekend celebrating my sister’s birthday.  The two of us have our birthdays in August so we have to share our birthday month.  We are only allowed two weeks to celebrate and not the standard one month required by most women.  But somehow we have survived this long.

Friday night we tried a newer restaurant we have been by several times called Mas Kaos.  Looking at the menu, I realized why they must have called it that.  They have a little of everything, pizza, tacos, pasta, salads.  The food is very good but we were a little disappointed in the service we had.  However, the manager did do a great job to ease the situation and we will plan on going back some time because of how she handled everything.

Yesterday we went to Top Golf.  While golf really isn’t my thing and I am surprised at how fun it is!  I can’t wait to go back!

One Pan Sausage and Veggie Skillet

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6

One Pan Sausage and Veggie Skillet

Ingredients

  • 13oz Smoked Turkey Sausage
  • 2 Medium Zucchini
  • 2 Medium Yellow Squash
  • 8 oz Baby Bella Mushrooms
  • 1/2 Red Onion
  • 5 Tbs. Olive Oil
  • 1/2 tsp. Garlic Powder
  • 2 Tbs. Chopped Fresh Parsley
  • 1 tsp. Dried Oregano
  • Salt and Pepper to taste
  • Fresh Parsley for garnish- Optional

Instructions

  1. Slice the turkey sausage into discs and place in a large bowl. Slice the zucchini and yellow squash into halved discs. Remove stems from mushrooms and slice into about 1/2 inch thick slices. Cut the red onion into large pieces. Add all to the bowl.
  2. Add in olive oil, garlic powder, parsley, oregano, salt and pepper. Mix well to coat all pieces.
  3. Heat a large skillet over medium heat and pour in sausage/ veggie mixture.
  4. Cook for 8-10 minutes or until the veggies are soft. Stir often.
  5. Serve warm and top with fresh parsley for garnish.
http://acopperqueen.com/2017/08/07/one-pan-sausage-veggie-skillet/

Have a great week and please comment if you tried my recipe!

Kate- A Copper Queen

 

Paleo Asian Meatballs with Cauliflower Rice

 

Paleo Asian Meatballs with Cauliflower Rice

The Meatballs

I made this recipe a few weeks ago and we both loved it!  I enjoy making variations of meatballs for weeknight dinners for a couple reasons.  They are quick to mix together, put in the oven and have time to get a few things done while they cook (I’m all about efficiency). Turkey meatballs also pack a lot of lean protein in without eating a grilled chicken breast for the 4th time this week.  For this recipe, I tried an Asian twist and made these Paleo Asian meatballs with cauliflower rice.

Cauliflower Rice

Still feeling a little skeptical about cauliflower rice?  I was too for a long time.  How could a vegetable be as good at the real thing, right?  I was wrong.  And I’m not the only one  who was fooled.  The first time I replaced our white rice with cauliflower rice, my husband didn’t even notice (but won’t admit it).  You might be thinking that it takes too long or you need a special kitchen gadget.  Nope.  I make mine in a blender.  If you still think it’s too complicated, you can purchase pre-made cauliflower rice from the produce section of Whole Foods . You can’t get any easier than that!

Cauliflower rice tastes great and is so much better for you.  Not only will you be saving yourself close to 200 calories per serving when compared to white rice, but cauliflower rice has about 5 times the amount of potassium and fiber.  Have I convinced you to give it a try  yet?  Let me know what you think!

If you loved it, check out my recipe for Chicken and Sausage Gumbo with Cauliflower Rice.

Paleo Asian Meatballs with Cauliflower Rice and Roasted Green Beans

Yield: 4

Paleo Asian Meatballs with Cauliflower Rice and Roasted Green Beans

Ingredients

    For the Meatballs:
  • 1 lb. Ground Turkey
  • 1 Egg
  • 3 Green Onions- Chopped
  • 2 Garlic Colves- Finely Diced
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Salt
  • 1 tsp. Ground Ginger
  • 1 Tbs. Siracha Sauce
    For the Sauce:
  • 1/3 Cup Honey
  • Juice from 1/2 Lime
  • 1 Tbs. Apple Cider Vinegar
  • 1/4 Cup Coconut Aminos or Low Sodium Soy Sauce (not paleo)
  • 1 Clove Garlic- Finely Diced
  • 2 Tbs. Hoisin Sauce (make sure to check the ingredients for any wheat or corn flour for this will not be Paleo.
  • Cooking Spray
  • Sesame Seeds- for topping
  • 1 Stalks Green Onion-chopped
    For Cauliflower Rice:
  • 1 Head of Cauliflower- cut into florets
  • Salt and Pepper to taste
  • 2 Tbs Olive Oil or Coconut Oil

Instructions

    For the Meatballs:
  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine all ingredients for the meatballs and mix well.
  3. Roll a large tablespoon of the ground turkey mixture into balls.
  4. Place on cookie sheet prepped with cooking spray.
  5. Bake for 15-20 mins.
  6. While meatballs are cooking, start making your sauce. In a medium saucepan, combine honey, lime juice, apple cider vinegar, coconut aminos (or soy sauce), garlic, and hoisin sauce.
  7. Bring to boil for 5 minutes then decrease heat until the sauce has thickened slightly.
  8. Add meatballs to sauce and stir gently to cover each meatball completely.
  9. Serve over cauliflower rice and sprinkle with sesame seeds and green onions.
    For the Cauliflower Rice:
  1. While meatballs cook, make your cauliflower rice. Place the cauliflower florets in a blender or food processor.
  2. Pulse a few times until the texture resembles rice. You may need to do this in 2-3 batches.
  3. Heat large skillet over medium heat and add oil. Add cauliflower rice to the skillet and cook for 8-10 mins, stirring frequently.
  4. Remove from heat an add salt and pepper to taste.
  5. Serve warm and top with meatballs.
http://acopperqueen.com/2017/06/26/paleo-asian-meatballs-cauliflower-rice/

Kate- A Copper Queen